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Weingut A.J. Adam Goldtropfchen Kabinett 2023

$25.74 $51.48

Weingut A.J.Adam Goldtropfchen Kabinett 2023 Coming from Neumagen-Dhron, one of the oldest wine villages in Germany, A.J. Adam cultivates five hectares of vineyards in steep and steepest locations. These include the Dhroner Hofberg, the Dhroner Hs'chen - a

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Weingut A.J.Adam Goldtropfchen Kabinett 2023

Coming from Neumagen-Dhron, one of the oldest wine villages in Germany, A.J. Adam cultivates five hectares of vineyards in steep and steepest locations. These include the Dhroner Hofberg, the Dhroner Hs’chen – a site which is the sole property of the winery – and the VDP.Grosse Lage Piesporter Goldtropfchen

A tributary of the Mosel, it was famous in the 1950s & 60s, before a generation of Moslaners left their birthrights and many famous but small vineyards were left untended and became relics of the past.

Andreas Adam restarted the family estate in 2000, Andreas Adam is almost single-handedly responsible for bringing the Dhroner Hofberg back to its former status as one of the great Grand Crus of the Mosel

Grape Varietals & Region:100% Riesling from the Neumagen-Dhron region of Mosel, Germany. This bottling comes from the VDP.Grosses Lage site of Piesporter Goldtrpfchen, which has devonia slate with quartzite soils

GoldtrpfchenKabinett vines are over 110 years old. Here they have only small yields with perfect looseclusters and small aromatic Riesling berries.

Taste Profile:Aromas of crisp citrus, especially lemon and grapefruit, paired with dusty, slatey notes. On the palate there is pull and pressure, cracking lemon peel, a great sweet-acid interplay. It really moves forward, totally straight forward, focused, powerful, but still so delicious in its salty piquancy.

Less precise than the Hs’chen Kabinett, but more power, more edge and corners, unbridled energy.

Winemaking Process: Vinified with native yeasts in stainless steel tanks to maintain the typical nature and character of its grapes.

Harvest is always done by hand, with a heavy selection in the vineyards. The wines are fermented using only ambient yeasts in stainless steel, and left to mature. The wines are often left in contact with the lees for an extended period of time after natural fermentation, but nothing is done by rote at the estate.

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